High-Protein Grilled Veg & Halloumi Skewers Recipe
Smoky, herb-marinated vegetables and squeaky halloumi cheese grilled to charred perfection on skewers for a satisfying protein-packed meal with Mediterranean flair.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">250g halloumi cheese, cut into 2.5cm cubes</li><li class="ingredients-single-item">1 large red bell pepper, cut into 2.5cm squares</li><li class="ingredients-single-item">1 large yellow bell pepper, cut into 2.5cm squares</li><li class="ingredients-single-item">1 large red onion, cut into 2.5cm chunks</li><li class="ingredients-single-item">1 medium zucchini, sliced into 1cm thick rounds</li><li class="ingredients-single-item">200g cherry tomatoes</li><li class="ingredients-single-item">For the marinade:</li><li class="ingredients-single-item">60ml olive oil</li><li class="ingredients-single-item">2 cloves garlic, finely minced</li><li class="ingredients-single-item">1 tbsp dried oregano</li><li class="ingredients-single-item">1 tbsp fresh thyme leaves</li><li class="ingredients-single-item">Zest and juice of 1 lemon</li><li class="ingredients-single-item">1 tsp smoked paprika</li><li class="ingredients-single-item">1/2 tsp sea salt</li><li class="ingredients-single-item">1/4 tsp freshly ground black pepper</li><li class="ingredients-single-item">For the yogurt dip (optional):</li><li class="ingredients-single-item">150g Greek yogurt</li><li class="ingredients-single-item">1 tbsp chopped fresh mint</li><li class="ingredients-single-item">1 tbsp lemon juice</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">6 metal skewers (or wooden skewers soaked in water for 30 minutes)</li><li class="equipment-single-item">Grill or grill pan</li><li class="equipment-single-item">Pastry brush</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Prepare the marinade by whisking together the olive oil, minced garlic, oregano, thyme, lemon zest, lemon juice, smoked paprika, salt and pepper in a large bowl until well combined. The acid from the lemon juice will begin tenderizing the vegetables while the oil helps the herbs adhere to the ingredients.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Place all the prepared vegetables (bell peppers, red onion, zucchini, and cherry tomatoes) into the marinade bowl, tossing gently to coat evenly. Be careful not to break the vegetables. Let them marinate for at least 15 minutes – this allows them to absorb the flavors while you prepare other elements.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Pat the halloumi cubes dry with paper towels – this is crucial as excess moisture will prevent proper browning. Add the halloumi to the marinated vegetables and toss gently to coat. Halloumi doesn't need to marinate long as it will quickly absorb the flavors.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>If using wooden skewers, ensure they've been soaked in water for at least 30 minutes to prevent burning. Begin threading the vegetables and halloumi onto skewers, alternating ingredients for color contrast and even cooking. Leave small gaps between items to ensure heat circulates properly.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your grill or grill pan to medium-high heat (approximately 200°C/400°F). The high heat will give those beautiful char marks while keeping the halloumi from melting completely off the skewers.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Place the skewers on the preheated grill and cook for 2-3 minutes on each side, rotating a quarter turn each time to ensure even grilling and those lovely crosshatch marks. The vegetables should soften slightly while maintaining some bite, and the halloumi should develop a golden-brown crust. Be attentive as halloumi can go from perfectly grilled to overly charred quite quickly.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>While the skewers are grilling, prepare the optional yogurt dip by combining the Greek yogurt, chopped mint, and lemon juice in a small bowl. The cooling yogurt creates a delightful contrast to the warm, grilled skewers.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Once the skewers are done, remove from the grill and let them rest for 2 minutes. This brief resting period allows the halloumi to firm up slightly, reducing the chances it will fall off the skewer when served. Drizzle with any remaining marinade for extra flavor and serve immediately with the yogurt dip on the side.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why does halloumi cheese not melt on the grill?
Halloumi has a high melting point due to its unique protein structure and production method which involves heating the curd twice. Its dense texture and low acidity allow it to soften when heated without fully melting, giving it that distinctive "squeaky" texture and making it perfect for grilling.
Can I cook these vegetable and cheese skewers in the oven instead of on a grill?
Yes! Preheat your oven to 200°C/400°F and place the skewers on a lined baking tray. Cook for 15-20 minutes, turning halfway through. Alternatively, use the broiler (grill setting) for 4-5 minutes per side to achieve similar charred effects to outdoor grilling.
What's the best way to stop vegetables from falling off skewers?
Cut vegetables into uniform 2.5cm pieces and thread them snugly but not too tightly. For round vegetables like cherry tomatoes, skewer through their centres. Using flat, wider skewers rather than round ones helps prevent spinning. Partially cooking firmer vegetables before skewering can also help them stay in place.
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